Halve the butternut squash lengthwise, remove seeds, and place it in a microwave-safe dish, cut side down.
Microwave, covered, on high until soft, for about 15-20 minutes; cool slightly.
Meanwhile, in a saucepan, combine pineapple salsa and black beans; heat through over medium heat, stirring occasionally.
Scoop out the cooked squash pulp and place it in a mixing bowl.
Mash until smooth; stir in salt, ground cumin, and ground chipotle pepper.
Spoon the squash and salsa mixture onto the center of warmed tortillas, top with fresh baby spinach, and roll up.
Notes / Tips / Wine Advice:
Tips:
If short on time, use one 12-ounce package of frozen winter squash instead of a small butternut squash; heat according to package directions. The black bean mixture can be heated in the microwave. For a subtle change in flavor, try mango salsa instead of pineapple salsa.
Wine Advice:
Pair these flavorful wraps with a crisp and fruity white wine such as Pinot Grigio or a light-bodied rosé. The tropical flavors of the pineapple salsa and the richness of the squash and black beans will be beautifully complemented by the refreshing acidity of these wines.